Reddit Reddit reviews OXO Good Grips Mini Vegetable Slicer, One Size, White

We found 2 Reddit comments about OXO Good Grips Mini Vegetable Slicer, One Size, White. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Kitchen Utensils & Gadgets
Seasoning & Spice Tools
Choppers & Mincers
Home & Kitchen
Seasoning & Spice Choppers
OXO Good Grips Mini Vegetable Slicer, One Size, White
Angled, stainless steel blade cuts small vegetables into even slices quickly and safelyIntegrated food chamber keeps food contained and protects handsTextured ramp prevents food from stickingFood holder snaps horizontally over blade for safe, compact storageSoft, comfortable, non-slip handlePerfect for small vegetables like mushrooms, Brussels sprouts and radishes for sautéing, salads and moreThe OXO Better Guarantee: If you experience an issue with your OXO product, get in touch with us for a repair or replacement. We’re grateful for the opportunity to learn from your experience, and we’ll make it better.
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2 Reddit comments about OXO Good Grips Mini Vegetable Slicer, One Size, White:

u/kaidomac · 7 pointsr/ViteRamen

So I've put together a decent quick-mix meal-prep approach for Vite-ramen: (nice for added nutrition/flavor & to customize to hit your macros for the day!)

  1. Vite-Ramen (mushroom, chicken, pork)
  2. Sous-Vide meat (beef, chicken, pork)
  3. Sous-Vide eggs (soft-boiled, poached, onsen/ramen)
  4. Sliced veggies (radishes, mushrooms, spring onions, etc.)
  5. Cubed veggies (onions, celery, etc.)
  6. Frozen veggies (peas, carrots, corn kernels)
  7. Sauce (Sriracha, Frank's, hoison)
  8. Flavorings (MSG, garlic salt, furikake)

    Breakdown: (I've been doing two prep days per week, in order to have fresh meat & veggies ready to drop into the ramen)

  9. Vite-Ramen: Boil or microwave to cook
  10. Sous-Vide meat: Make-ahead, stores in fridge for 5 days. Sous-vide makes meat super tender. Slice according to how you want it (ex. chicken strips).
  11. Sous-Vide eggs: Make-ahead, stores in fridge for 3 days. There are a few different ways to do this, depending on what you want, whether it's a traditional jelly texture or something that you can break apart & kind of turn into like an egg-drop soup ramen. You can also use an Instant Pot for some methods too!
  12. Sliced veggies: I use this mini mandoline slicer. Great for Brussels sprouts, cabbage, carrots, radishes, baby potatoes, mushrooms, green onions, etc. If you're handy with a knife, that's fine, but when I have a few pounds of veggies to chop, I just use this because it's super quick & gives nice, precise cuts really easily. It makes creating that thin "coin" shape a piece of cake!
  13. Cubed veggies: I like chunks of veggies too. I have a very simple veggie chopper gadget for this task. Insert veggie, smash down, enjoy!
  14. Frozen veggies: These are easy because you can just pour them straight into the hot broth...peas, tiny cubed carrots, individual corn kernels, etc.
  15. Sauce: Instant flavor enhancer. I typically have a variety of flavors in my cupboard to squirt in.
  16. Flavorings: Instant flavor boosters. I typically have a variety of spices in my cupboard to throw in.

    Procedure:

  17. Cook Vite-Ramen using preferred method
  18. Dump in meat of choice
  19. and/or - Dump in egg(s) of choice
  20. Add sliced veggies,
  21. Add cubed veggie,
  22. Add frozen veggies,
  23. Add desired sauce, &
  24. Add desired seasonings

    Because the broth is hot & everything else is either cooked (meat & eggs) or ready to pour in (veggies & flavors), it literally only takes seconds to make a mighty nice nutritionally-complete meal with "bonus" ingredients. The list above may look long, but it's really just a matter of heating up the water for your ramen & grabbing a few things out of your fridge to chunk in the bowl when it's done cooking. SO EASY!!

    I'd say the biggest key thing is to have a good container system to store your pre-chopped veggies (and pre-cooked sliced meats) in, whether it's ziploc bags or reusable plastic snack cups or mason jars. The core idea is to simply be able to grab an ingredient & literally dump it in your ramen to let the broth heat it up. In my picture above, I have:

  25. Chicken Vite-Ramen
  26. Sous-vide soft-boiled egg
  27. Sliced onions
  28. Sliced baby carrots
  29. Sriracha sauce

    Super tasty, super filling, super easy! Meal-prep for this is Sunday & Wednesday:

  30. Cook eggs & meats sous-vide
  31. Chop & slice veggies
  32. Portion everything into little containers in the fridge & freezer (so you can simply drop into the hot broth ASAP!)

    Lunch is SOLVED!
u/Zebralemon · 1 pointr/Chefit

https://www.amazon.com/OXO-Vegetable-Brussels-Radishes-Mushrooms/dp/B01EY9TZFS

Like that?

I realize that's nothing like a benriner. But I can't seem to find. Small one of those